Comments on: The Recipe That Got Away

By: heidi@heidirobb.com

heidi@heidirobb.com — Thu, 04 Mar 2010 02:45:24 +0000

Amy: Thank you, and smiling right back.

Kelly: Does this mean I’ll be seeing you eating a tongue sandwich sometime soon?

Nancy: You might want to ask for many since they are on the small side and keep so well.

Bob: Better you… Thanks again for the info.

LTC: I picked mine up at WSM, but I would absolutely check with Great American first – wonderful lamb.

Mike: Thanks for the visit. Totally worthwhile to find the tongues.

By: Mike

Mike — Thu, 04 Mar 2010 01:17:47 +0000

Pickles and pickling sure seems to be pretty hot these days, but I have yet to see a recipe like this before anywhere. After reading your post, I can honestly imagine how wonderful a sandwich of pickled lambs tongue might be. Thanks for sharing such a unique recipe and for insight into the cookbook publishing process. Now, to find some lamb tongues….

By: Live to Cook at Home

Live to Cook at Home — Tue, 02 Mar 2010 05:34:13 +0000

Thanks for the mention!

I recently tried beef tongue for the first time at Bar Symon. I was a little hesitant but it is my favorite sandwich on the new menu so I have no doubt that lamb tongues are delicious too. Any tips on where to get lambs tongues? Great American Lamb Company? WSM? I might have to add this to my project. I wonder how many other recipes did make it past the editor…

By: bobdelgrosso

bobdelgrosso — Mon, 01 Mar 2010 21:58:38 +0000

I wanted to write something tongue in cheek about the publisher not wanting to stick Symon’s tongue in the book but decided against it when I realized the grammar wouldn’t work.

I like the recipe. Perhaps I’ll give it a try next time we slaughter lamb. I still have 9 on the hoof.

By: Nancy

Nancy — Mon, 01 Mar 2010 19:33:11 +0000

Looks like we need to ask for the tongue when we get our half lamb in the fall!

By: Kelly

Kelly — Mon, 01 Mar 2010 12:42:15 +0000

I am now intrigued by Lamb Tongues. . .thank you for continuing to open my eyes and mind :)

By: amy viny

amy viny — Mon, 01 Mar 2010 12:33:07 +0000

What a beautiful post Heidi. Art, craft, respect and appreciation–all the reasons I love to cook encapsulated in this recipe. Thanks–you’ve made me smile.